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Top down view of chicken stew in a pan

Italian Rosemary Chicken Stew

Julia Frey of Vikalinka
This Italian-style rosemary chicken simmered in a rich tomato sauce with white beans and olives is a great everyday dinner that the whole family will love!
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main
Cuisine British/Italian
Servings 6
Calories 474 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 8-10 chicken thighs
  • Salt and pepper to taste
  • 4 cloves garlic sliced
  • 3 fillets anchovies/1 tsp anchovy paste
  • 2-3 rosemary sprigs
  • 500 ml / 2 cups tomato passata or crushed tomatoes
  • 125 ml / ½ cup water
  • ½ cup /70 g green olives
  • 1 400g /14 oz tin white beans butter beans or cannellini

Instructions
 

  • Preheat the oven to 180C/350F.
  • Salt and pepper chicken thighs and brown them over high heat in a frying pan in batches to avoid overcrowding and steaming until golden on both sides. ( You can skip oil if using non-stick frying pan.) Remove to a plate and set aside. Discard all oil but 1-2 tbsp.
  • To the same pan add anchovies, sliced garlic and half the rosemary, fry over medium heat while stirring and trying to break up anchovies into a paste for 1 minute.
  • Add tomato passata, water, olives, beans and bring to a boil. Taste the sauce and add salt if needed but be careful as both anchovies and olives are salty.
  • Return the chicken back to the pan together with the juices that collected at the bottom of the plate and remaining rosemary. Cover with a lid and cook in the preheated oven for 20 minutes. Then uncover and cook for 20 minutes longer.
  • Serve with rice, pasta or a green salad for a low-carb option.

Nutrition

Calories: 474kcalCarbohydrates: 21gProtein: 31gFat: 29gSaturated Fat: 7gCholesterol: 148mgSodium: 407mgPotassium: 869mgFiber: 5gSugar: 3gVitamin A: 340IUVitamin C: 8.3mgCalcium: 101mgIron: 4.2mg
Keyword rosemary chicken, Puttanesca sauce, Italian chicken
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